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Stuffed Bell Peppers with Beef and Rice

Two stuffed bell peppers, filled with meat and rice and topped with melted cheese, on a plate.
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Easy stuffed bell peppers filled with beef, rice, and spices, perfect for meal prep or a weeknight dinner.

Ingredients

Scale
  • 4 large bell peppers
  • 1 lb ground beef
  • 1 cup cooked rice
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 cup shredded cheese

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove seeds.
  3. In a skillet, brown the ground beef with onion and garlic.
  4. Stir in cooked rice, diced tomatoes, salt, pepper, and paprika.
  5. Fill each bell pepper with the beef and rice mixture.
  6. Place peppers in a baking dish and cover with foil.
  7. Bake for 30 minutes, then remove foil and sprinkle with cheese.
  8. Bake uncovered for 10 more minutes until cheese melts.

Notes

  • For a low-carb option, replace rice with quinoa.
  • Freeze leftovers in an airtight container for up to 3 months.
  • Reheat in the oven or microwave before serving.

Nutrition

Find it online: https://carlacooking.com/stuffed-bell-peppers-recipe-easy-freezer-friendly/